Nectarine and Blueberry Crisp

6 nectarines, pitted and sliced
2 cups (1 pint) fresh blueberries
zest and juice of 1 lemon
¾ cup sugar

In a medium bowl, combine the nectarines, blueberries, lemon zest and juice, and sugar. Toss well. Pour into 9 x 13 inch baking dish.


  • 1 cup flour
  • 1 cup uncooked oats
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ cup brown sugar
  • 1 cup coarsely chopped nuts (pecans, walnuts, almonds)
  • 6 T. cold butter, cut into small pieces
  • whipped cream or vanilla ice cream

    In a bowl, combine the flour, oats, cinnamon, nutmeg, brown sugar, and nuts. Cut in the cold butter until it is about the size of peas. Sprinkle evenly over fruit. Bake in a 400o oven for 30 minutes or until top is golden brown and filling is bubbly. Serve warm with whipped cream or ice cream. Serves 6-8.

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